Pescatarian Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can genuinely make a meal, and this version delivers on every level. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something silky and rich without any extra effort. Warming the buttermilk and butter together before folding them in keeps the mash from turning gluey or stiff, which is the small but crucial step most recipes skip. The result is a bowl of potatoes that hold a soft, luscious peak and taste deeply comforting. A finish of white pepper adds gentle warmth without the visual specks of black pepper, keeping things elegant and clean. Fresh chives on top bring a little color and a mild oniony bite that rounds out every bite beautifully. This is the kind of side dish that disappears fast, so you might want to double the batch.
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Learn more →Ingredients
6 servings
- 3 lb yukon gold potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, plus more to taste
- 6 tbsp unsalted butter, cut into pieces
- 1 cup buttermilk
- ½ tsp white pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
- 2
While the potatoes cook, combine the butter and buttermilk in a small saucepan over low heat, stirring occasionally, until the butter is melted and the mixture is warm to the touch but not simmering, about 3–4 minutes. Remove from heat.
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